Creamed Kale Dip
This kale dip is a homestead spin on spinach dip. Whether grown from the garden or bought from the store, using kale is a nutritional twist to this classic appetizer. This is an intuitive recipe and calls on you to use your own judgement on exact measurements to your liking!
See below for full recipe!
Creamed Kale Dip
SERVINGS: 3
PREP TIME: about 5 minutes
COOK TIME: about 25 minutes
TOTAL TIME: about 30 minutes
INGREDIENTS
About 1.5 cups of frozen or cooked kale
About 3 TBSP Butter
About ½ cup Heavy Cream
About 2 TBSP Cream Cheese
About 1 TBSP Flour
Fresh garlic or garlic powder
Salt and Pepper
Sliced, cubed, or shredded Monterey Jack Cheese to your liking
Sliced or shredded Mozzarella Cheese for topping
DIRECTIONS
Preheat oven to 350 degrees. Place a pan over medium heat. Add the frozen or fresh kale to cook down.
Once all the kale is soft and evenly distributed in the pan, add in the butter, heavy cream, cream cheese, flour, garlic, salt, and pepper. Stir until everything is well combined and there are no flour clumps.
If the mixture is too thick, add more heavy cream. If its too dry, add more butter. If its too runny, add more flour. If its too loose, add more cream cheese.
Once the base is how you like it, add in the monterey jack cheese little by little to ensure the cheesiness is to your liking. Mix well.
Transfer the dip to an oven safe dish and cover the top with mozzarella cheese.
Bake uncovered for about 10-12 minutes, or until the cheese melts, bubbles, and browns.
Enjoy with your favorite tortilla chips or bread!
